If you’ve been hunting for a cozy, comforting treat to warm up your autumn mornings or impress your brunch guests, this Vegan Pumpkin Coffee Cake Recipe is a total game-changer. Imagine tender, moist cake bursting with rich pumpkin flavor and perfectly spiced with warm pumpkin spice, all topped with a buttery, crumbly streusel and finished with a luscious vegan glaze. It’s the kind of cake that tastes indulgent yet is completely plant-based, making it accessible for anyone craving a slice of seasonal bliss.

Ingredients You’ll Need

A white bowl is filled with a thick, smooth orange batter. A wooden spoon is inside the batter, partly covered in it. Next to the bowl, there is a small glass container holding bright orange puree. Other kitchen items, like a metal measuring cup and a white ceramic container, are in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Simple, wholesome ingredients come together in this recipe to create layers of flavor and texture that’ll have you hooked. Each component plays a role, whether it’s giving the cake moisture, that signature pumpkin essence, or a delightful crumbly crunch.

Vegan pumpkin butter: Adds a rich, smooth pumpkin sweetness that’s pure magic inside the cake and as a layer.
All-purpose flour: The base that gives structure and a tender crumb to the cake.
Light brown sugar: Brings moisture and subtle caramel notes to both the cake and topping.
Pumpkin spice mix: Infuses that classic autumn warmth with cinnamon, nutmeg, and cloves.
Vegan butter: Adds richness and helps create that crisp crumble topping.
Baking powder and baking soda: The magical leaveners that make the cake light and fluffy.
Sea salt: Enhances all the sweet and spice flavors beautifully.
Pumpkin purée: The star ingredient providing moisture, body, and unmistakable pumpkin flavor.
Granulated and light brown sugar (for the batter): Sweetens evenly while balancing moisture.
Olive oil: Keeps the cake incredibly moist without overwhelming the flavors.
Vegan buttermilk: Adds tang and helps tenderize the crumb.
Vegan Greek-style yogurt: A creamy component that boosts tenderness and adds richness.
Vanilla extract: Brightens the pumpkin with a sweet, aromatic touch.
Powdered sugar and additional vegan Greek-style yogurt: Whisked into a simple glaze for the perfect finishing drizzle.

How to Make Vegan Pumpkin Coffee Cake Recipe

Step 1: Prepare Your Pumpkin Butter and Pan

Start by making your vegan pumpkin butter at least two hours ahead or even up to two days in advance to let those flavors meld. Meanwhile, line the base and sides of a 7.5 or 8-inch springform pan with parchment paper – I like a 7.5-inch for a taller cake. Preheat your oven to 160°C fan-forced (or 180°C conventional). This sets the perfect foundation for baking evenly.

Step 2: Create the Crumb Topping

In a mixing bowl, toss together your crumble ingredients and gently rub them with your fingertips until you get a sandy, crumbly texture. This crumb topping is what brings that all-important contrast in texture, adding sweet crunch with every bite.

Step 3: Mix the Dry Ingredients

Sift flour, pumpkin spice mix, baking powder, baking soda, and sea salt into a bowl and mix well. This ensures even distribution of leavening agents and spices so every slice has consistent flavor and rise.

Step 4: Whisk the Wet Ingredients

In a large bowl, combine pumpkin purée, granulated sugar, brown sugar, olive oil, vegan buttermilk, yogurt, and vanilla extract. Whisk everything together until smooth and glossy – this mixture is what makes the cake irresistibly moist and flavorful.

Step 5: Make the Batter

Fold the dry ingredients gently into the wet mixture in two additions, being careful not to overmix. The batter should be just combined, tender, and slightly thick, promising a perfectly delicate crumb once baked.

Step 6: Assemble Your Cake

Spread half the batter evenly into your prepared pan, then layer over the vegan pumpkin butter (reserving a tablespoon for the glaze). Smooth it gently without pressing down, then add the remaining batter and even out the top. Finally, sprinkle your crumble topping over the surface for that irresistible crunch.

Step 7: Bake to Perfection

Bake for 60 to 70 minutes, checking doneness by inserting a skewer into the center. It should come out mostly clean with just a few crumbs attached. If it’s still wet with batter, give it 5 more minutes and recheck until perfectly cooked.

Step 8: Cool Before Adding the Glaze

Allow the cake to cool in the pan for 15 minutes, then carefully lift out the springform and transfer to a wire rack. Wait until it is completely cool before adding the glaze to avoid melting it away.

Step 9: Drizzle the Glaze

Whisk together powdered sugar, vegan Greek-style yogurt, and reserved pumpkin butter to form a smooth glaze. Once the cake is fully cooled, drizzle this luscious topping generously over the cake for an added layer of flavor and extra eye-catching appeal.

How to Serve Vegan Pumpkin Coffee Cake Recipe

A two-layer orange cake sits on a white plate with a rough texture. The cake layers are bright orange and soft-looking, separated by a strip of smooth brown filling. The top of the cake is covered with a crumbly, darker orange streusel layer, dusted with white powdered sugar. Over the streusel, a light brown glaze is drizzled in a crisscross pattern, some running down the sides. A slice of the cake is lifted, showing the inside clearly. The setup is on a white marbled surface, with small orange and green pumpkins and a glass jar of orange spread in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a little extra pumpkin spice or a pinch of cinnamon atop the glaze for a warm, fragrant finish. A handful of chopped toasted pecans or walnuts not only add crunch but also a nutty depth that pairs beautifully with pumpkin.

Side Dishes

This cake pairs wonderfully with a hot cup of your favorite coffee or chai latte for a cozy brunch or afternoon treat. For something refreshing on the side, a simple fresh fruit salad with apples and pomegranate seeds balances the spicy sweetness perfectly.

Creative Ways to Present

Serve slices on rustic plates, layering them with a dollop of vegan vanilla whipped cream or a smear of your homemade vegan pumpkin butter for a show-stopping presentation. You can also cut mini squares for a charming buffet offering or package wedges as charming plant-based gifts.

Make Ahead and Storage

Storing Leftovers

Keep leftovers covered tightly in an airtight container at room temperature for up to two days or refrigerate for up to five days. This maintains the cake’s moisture while keeping the crumble topping crisp.

Freezing

This vegan pumpkin coffee cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and foil to protect from freezer burn. Freeze for up to two months, then thaw overnight in the fridge before serving.

Reheating

Warm slices briefly in a toaster oven or microwave for about 15-20 seconds to revive that freshly-baked warmth and bring back the soft but crumbly texture you love. Avoid overheating to prevent drying out the cake.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin purée for this recipe, as canned pumpkin pie filling often contains added sugars and spices which can throw off the balance of flavors and sweetness in the cake.

What can I substitute for vegan Greek-style yogurt?

If you don’t have vegan Greek-style yogurt, a thick unsweetened coconut yogurt or soy-based yogurt works well. Just make sure it’s plain and unsweetened to maintain the flavor balance.

Is olive oil the best oil for this cake?

Olive oil adds a mild fruity depth perfect for this cake, but you can substitute light or refined coconut oil or any neutral vegetable oil if you prefer a less pronounced flavor.

Can this cake be made gluten-free?

To make the vegan pumpkin coffee cake gluten-free, swap the all-purpose flour for a gluten-free baking blend that contains xanthan gum. Be mindful that texture may be slightly different but just as delicious.

How do I make vegan buttermilk?

Simply stir a tablespoon of apple cider vinegar or lemon juice into a cup of unsweetened plant-based milk (soy or almond works great) and let it sit for 5-10 minutes until it curdles. This tangy substitute adds great tenderness to the cake.

Final Thoughts

This Vegan Pumpkin Coffee Cake Recipe has quickly become one of my all-time favorites for sharing warm, seasonal love with friends and family. It’s approachable, packed with comforting flavors, and delightfully plant-based—making it a wonderful staple in any fall baking repertoire. I can’t wait for you to try it and see just how effortlessly this cake brings joy to your kitchen.